Hamdi Saidani This Pioneer Woman Loaded Potato Soup is a thick and creamy recipe, which is made with crispy bacon and sharp cheddar cheese. It’s the ultimate comfort food, ready in about 45 minutes.
Pioneer Woman Loaded Potato Soup Ingredients
- 4 slices bacon (not thick-cut), halved crosswise
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 1 cup low-sodium chicken broth
- 4 cups (1 quart) whole milk
- 1 3/4 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 pounds large russet potatoes, peeled and cut into 3/4-inch pieces (about 5 cups)
- 4 ounces shredded sharp cheddar cheese (about 1 cup), plus more for serving
- 1/4 cup sour cream
- Finely chopped fresh chives or thinly sliced scallions, for serving
How To Make Pioneer Woman Loaded Potato Soup
- Cook the bacon: In a Dutch oven or large pot, cook the bacon slices in a single layer over medium heat for 8 to 10 minutes, flipping halfway through, until browned and crisp. Transfer the bacon to a paper towel-lined plate.
- Sauté the onion: Add the finely chopped onion to the bacon fat in the pot. Cook, stirring occasionally, for about 5 minutes until softened.
- Build and simmer the soup: Increase the heat to high, add the chicken broth, and scrape up any browned bits from the bottom of the pot. Stir in the milk, salt, and pepper, and bring the mixture to a boil. Stir in the potatoes, bring back to a simmer, and cook for 8 to 10 minutes, until the potatoes are tender.
- Blend the soup: Turn off the heat. For a smooth soup, you can use an immersion blender directly in the pot. For a chunkier soup, blend only about half of the soup or mash the potatoes with a potato masher until you reach your desired consistency.
- Add dairy and serve: Return the soup to low heat. Stir in the shredded cheddar cheese until it’s melted. Turn off the heat again and stir in the sour cream. Taste and season with more salt and pepper if needed. Serve the soup hot, garnished with the crumbled bacon, fresh chives, and more shredded cheese.
Recipe Tips
- How to get the creamiest soup? The key is to blend at least a portion of the soup. For an even richer result, use whole milk and full-fat sour cream.
- Can I use a different potato? Yes. Russet potatoes are great because their starchiness helps thicken the soup. Yukon Gold potatoes are another excellent choice for their naturally buttery flavor and creamy texture.
- How to make it vegetarian? To make a vegetarian version, simply omit the bacon (sauté the onion in 2 tablespoons of butter instead) and use vegetable broth instead of chicken broth.
- Why did my cheese get grainy? This usually happens if the soup base is too hot when the cheese is added. As the recipe suggests, return the soup to a very low heat and stir in the cheese gently until it just melts. Do not let it boil.
What To Serve With Loaded Potato Soup
This rich and hearty soup is a meal in itself, especially when loaded with toppings. It also pairs perfectly with:
- A hollowed-out bread bowl for serving
- Warm, crusty bread or soft dinner rolls for dipping
- A simple green salad with a light vinaigrette
- Saltine or oyster crackers
How To Store Loaded Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not recommended as dairy-heavy soups can sometimes become grainy or separate upon thawing.
Loaded Potato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a slow cooker?
Yes. You can cook the bacon on the stovetop, then add it and all other ingredients (except the cheese and sour cream) to a slow cooker. Cook on low for 6-8 hours. Before serving, blend as desired, then stir in the cheese and sour cream until melted.
Do I have to blend the soup?
No, the blending step is optional and depends on your preference. If you like a very chunky potato soup, you can simply mash some of the potatoes against the side of the pot with a spoon.
Can I make this soup lighter?
For a lighter version, you can use low-fat milk instead of whole milk, and light sour cream or plain Greek yogurt. The soup will be less rich but still delicious.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Potato Soup Recipe
- Pioneer Woman Broccoli Potato Cheese Soup Recipe
- Pioneer Woman Potato Leek Soup Recipe
Pioneer Woman Loaded Potato Soup Recipe
Description
A thick, creamy, and comforting soup that tastes just like a fully loaded baked potato, complete with bacon, cheddar cheese, sour cream, and chives.
Ingredients
Instructions
- In a large pot, cook bacon until crisp; remove bacon, leaving the drippings.
- Sauté the onion in the bacon drippings until soft.
- Stir in the chicken broth, milk, salt, and pepper. Bring to a boil.
- Add the potatoes and simmer for 8-10 minutes until tender.
- Turn off the heat. Blend the soup to your desired consistency (fully or partially).
- Return to low heat and stir in the cheddar cheese until melted.
- Turn off the heat and stir in the sour cream.
- Serve hot, topped with the crumbled bacon, chives, and more cheese.
Notes
- u003cliu003eAn immersion blender is the safest and easiest way to partially puree the soup directly in the pot.u003c/liu003eu003cliu003eFor the creamiest, smoothest result, use room temperature dairy products and add the cheese off the heat or on very low heat.u003c/liu003eu003cliu003eThe soup will continue to thicken as it sits and cools.u003c/liu003eu003cliu003eThis soup is a fantastic way to use up leftover baked potatoes as well.u003c/liu003e
